Apparatus for treating milk, cream, or other liquids.



No. 684,319. Patented out. a, 19m. F. a. snow.

APPARATUS FOR TREATING MILK, CREAM, OR OTHER LIQUIDS.

(Application filed. 1m. 13, 189 8.)

(lo Model.)

mummy!! UNITED STATES PATENT OFFICE.

FREDERICK G. SHORT, OF FORT ATKINSON, XYIS CONSIN.

APPARATUS FOR TREATING MILK, CREAM, OR OTHER LIQUIDS.

SPECIFICATION forming part of Letters Patent N 0. 684,319, dated October 8, 1901. Application filed January 13, 1899. Serial No. 702,028. (No model.)

To all whom. it rnrty concern.-

Beit known that I, FREDERICK G. SHORT, a citizen of the United States, residing at Fort Atkinson, in the county of Jefferson and State of Wisconsin, have invented a certain new and useful Apparatus for Treating Milk, .Oream, or other Liquids, of which the following is a specification, reference being had to the accompanying drawings, forming a partthereof.

The main objects of my invention are by a continuous process to pasteurize or heat milk, cream, or otherliquids, to remove taints and olfensive odors therefrom, to prevent overheating, by which a cooked taste is imparted to the milk, to restore to milk or cream the body or consistency which it loses by being subjected to a pasteurizing temperature, and to avoid contamination by contact with the outside air.

It consists in certain novel features in the construction and arrangement of component parts of apparatus, as hereinafter described and claimed.

In the accompanying drawings like letters designate the same parts in the several figures.

Figure 1 is a vertical longitudinal section of apparatus embodying my invention. Fig. 2 is a vertical cross-section on the line 2 2, Fig. 1, of the heater; and Fig. 3 is a similar section on the line 3 3, Fig. 1, of the cooler.

With the methods or processes and apparatus heretofore employed for pasteurizing milk or cream it has generally been heated in a body, either in an open or closed vessel, to the required temperature and held in that condition fora sufficient length of time to effeet the desired result; but this method is slow, inconvenient, and uncertain as to its results, since the milk or cream has to be maintained at a pasteurizing temperature of about 157 Fahrenheit for about twentyminutes, and it is difficult to maintain a constant and uniform temperature throughout a large body or volume. If the milk or cream is heated materially above that temperature, the albumen of the milk is partially cooked,'which gives the milk or cream an objectionable cooked taste. If the temperature is below the required degree for pasteurization, the desired result will not be secured.

With my improved apparatusI am enabled to subject milk, cream, or other liquid to a pasteurizing temperature for a sufiicient length of time to secure the desired result, to remove taints and oifensive odors, to restore the body or consistency of the milk or cream, and to cool it to the desired temperature in a continuous operation without-contamination by exposure to the atmosphere and without danger of either over or under heating.

In the operation of my apparatus the milk, cream, orother liquid is passed in an unconfined film or thin stratum over a surface heated to and maintained at a constant pasteuriziug temperature, allowing the steam or vapor which is produced at this temperature to escape and carry with it any taints or offensive odor that may be contained in the milk, cream, or other liquid. It is then held in a body at the temperature to which it has been raised for about twenty minutes. It is next beaten or violently agitated to restore its consistencyor body, and finallyit is cooled down to the desired temperature without exposure to contamination by contact with the outside air.

Referring to the accompanying drawings, which show apparatus embodying myinvention, A designates a heater for continuously subjecting the milk or other liquid in an unconfined film or thin stratum to a pasteurizing temperature and allowing the steam or vapor given ed at that temperature to carry with it any taiuts or offensive odor.

B is'a holder, in which the milk or other liquid is collected in a body and held at the pasteurizing temperature for a sufficient length of time (about twenty minutes) to destroy any germs or bacteria or render them innocuous.

O is a beater, in which milk or cream is beaten or violently agitated to restore its body or consistency after it has been heated, and D is a cooler, in which the temperature of the milk or other liquid is reduced to the desired degree.

The heater consists of a hollow rotary cylinder E, a tank or trough F, into which the lower part of said cylinder projects, and a hood G, covering and inclosing the upper part of the said cylinder above said trough. The cylinder E has closed ends, which are provided with hollow trnnnions a e, supported and adapted to turn in bearings era. The

trough F is made of semicylindri calshape corresponding with the lower part of .the,cy linder E, between which and said trough there i is a space of about a quarter of an inch or '1 less. Around its upper edges the trough is formed or provided with a gutter f, as shown in Fig. 2, and in this gutter the lower edges of the hoodG are fitted and hermeticallysealed by water or other liquid. An overflow-pipe f may be provided, as shown in Fig. 2, to carry off the surplus sealingliquid. The hood G may be made arch or roof shaped, as shown, or semicylindrical, and it sits loosely at its lower edges in the gutter f, so that it may be removed from the trough at any time, thus afiording ready and free access to the interior of the heater for the purpose of cleansing the same from time to time.

H is a steam-pipe provided with a valve h and passing through the hollow trunnion 6 into the cylinder E, within which it is extended downwardly and then horizontally nearly the whole length of said cylinder. The lower horizontal part ofthis pipe inside of said cylinder is perforated to allow steam to escape at difierent points therein into the cylinder.

I is a valve constructed and arranged to be opened and closed by a thermostatic expansion-strip J, located within the cylinder E for automatically admitting and shutting offsteam to and from said cylinder, according to the temperature therein.

H is an outlet or waste pipe provided with a valve h and passing from the interior of cylinder E through thetrunnion e.

K is a perforated pipe having a water-supply connection It and extending horizontally along and over the apex or top of the hood G- for the purpose of condensing the steam or vapor which rises therein from the film of liquid on the upper part of the cylinder F.

L is a feed-spout opening into one end of the trough F 'for supplying milk or other liquid to be treated to the heater, and M is a discharge-pipe leading outof the opposite end of the trough F.

The cylinder E is turned by means of a pulley ei, mounted on its trunnion e outside of the trough F.

' The holder B consists of a closed tank or receptacle provided with a series of perforated bafile-plates b 1), arranged horizontally therein one above another, and of a pipe N, passing vertically through the bafiie-plates and provided with funnel or bell shaped ends an. The pipe M, which passes through the cover or top of the holder, terminates in or over the upper flaring end or of the pipe N.

of the holder, which is made of sufficient size to cause the milk or other liquid to flow slowly through itand to remain therein a sufficient time '(about twenty minutes) to destroy or render innocuous any; germs or bacteria con; tained in the liquid. The holder may be con; venieutly made of two sheet-metal cylinders fitted one within the other so as to leave aspace between theni at the bottom and sides.

The space between the two cylinders ,may be to pass upwardly through the several bafileplates 1), by which it is distributed and re? tarded in its progress to the upper part of the holder before it can escape therefrom.

The beaterG consists of an inner vertical cylinder P, open at its lower end, an outer cylinder Q, surrounding it and forming an annular space, which communicates at the bottom with the inner cylinder through its open end and into the upper end of which the loo pipe-O opens, and a shaft R, provided with inclined or spiral blades or wings r and passing axially through the inner cylinder. shaft R has a step-bearing at its lower end on the bottom of the outer cylinder Q and a hearing at its upper end in the upper end of the inner cylinder P, which extends above the outer cylinder. turned by means of a pulley 1', attached to its upper end. The several parts of the beater are made so that they can be readily detached and removed from each other for the purpose of cleansing them. The inner cylinder P may be formed or provided near its upper end with an outwardly-projecting flange,by which it may be attached to the upper end of the l The a The beater-shaft is IIO outer cylinder Q, so as to close the annular 7 space between them, as shown in Fig. '1. From 5 the upper end of the inner cylinder P a pipe S leads into the cooler D. ,The cooler may,

90 pipe N into the lower part of the holder has 7 7 like the heater A, consist of a hollow rotary cylinder T,- a tank or trough U, and a hood or The ends or heads of the cylinder.

cover .V. T are formed or provided with hollow trunnions t t, by which it is supported and adapted to turn in suit-able bearings u u. The tank or trough U conforms in shape with the lower 7 W V part otsaid cylinder and is provided at the. top with a gutter u, in which the lower edges 7 of the arch-shaped hood or cover Vare loosely held and sealed by water or other sealing liquid. A Waste-pipe a may be provided, as

shown in Fig. 3, to conduct oif snrplusjsealing liquid and to prevent its overflowing said gutter. The cylinder T is turned by means of a pulley t mounted on one of its trunnionst. The pipe S opens into one end of the trough U, and a pipe W for drawing olt the cooled milk or other liquid leads out of the other end of said trough. A pipe X, provided with a valve 50, for supplying cold or cool water to the cylinder T passes through the hollow trunnion t, and a pipe Y, provided with a valve y, for carrying off the water leads out of said cylinder th'roughits hollow trunnion t.

Z is a perforated pipe extending over the hood V for supplying cooling-water thereto.

The cylinder E is filled or partially filled with water,which may be introduced through the pipe H when the apparatus is cool, and the water is heated by steam supplied through said pipe. The desired temperature (about 157 Fahrenheit for pasteurizing milk or cream) is regulated and controlled automatically by the valve I and thermostat J. When the water in the cylinder is heated to the de sired degree for which the thermostat is adjusted, the valve I will be automatically closed, shutting ofi steam from that part of the pipe I-I within the cylinder E, and when the temperature of the water falls slightly the valve I will be automatically opened, ad mitting steam into the cylinder. Th us the water with which the cylinder E is filled or supplied and the walls of the cylinder will be maintained at a constant temperature. The milk, cream, or other liquid to be treated is then introduced into the heater in a constant and regular stream through the spout L and, filling the space between the trough F and the lower part of the cylinder E, is carried up in a film or thin stratum over said cylinder, which is turned slowly or at a moderate rate of speed. The small body or volume of milk or other liquid contained in the narrow space between the trough F and the lower part of the cylinder E is thus soon raised to the temperature of the revolving cylinder E and passes at that temperature from the opposite end of the heater through the pipe M into the holder B. The steam or vapor given 01f from the film or thin stratum of liquid spread over the upper part of the heated cylinder E'carries with it any taints or ofiensive odor that the milk or other liquid may have had and is condensed on the inside of the hood G,which is kept cool by the water flowing over the outside of the hood from the pipe K. The condensed steam or vapor runs down inside the hood into the gutterf, where it mingles and is conducted oit with the cooling watenwhich flows over the outside of the hood, hermetioally sealing its lower edges in said gutter. After being thus heated to a pasteurizin g temperature the liquid passes into the holder B, in which it is held in a large volume or body at that temperature for a sufficient length of time (about twenty minutes) to effect the desired result by destroying or rendering innocuous germs or bacteria contained in the liquid. From the upper part of the holder the liquid passes through the pipe 0 into the upper part of the space between the cylinders P and Q of the beater. Flowing downwardly through this space it enters the lower open end of the inner cylinder P and is sub; jected to the beating action of the wings or blades r r for five minutes or more. This operation restores to milk or cream the consistency or body which it has lost by being heated. The wings or blades '1" are twisted or inclined, so that they tend to elevate the liquid to the upper end of the inner cylinder, from which it flows through the pipe S into the cooler D. The cylinder '1 of the cooler, being rotated, takes up the liquid from the trough U and exposes it in a film or thin stratum to the space inclosed by the hood V, thus allowing it to rapidly give off its heat and become cooled to the desired temperature. To accelerate the cooling operation and reduce the size of the cooler, cold or cool water may be supplied to the cylinder T and to the outside of the hood V or to either. The lower edges of the hood V are hermetically sealed by the water flowing over the outside of said hood or by the condensed steam or vapor collected inside of the hood. It will be seen that in its passage through the apparatus the milk or other liquid is not exposed to contamination by contact with the outside air, that the several operations in its treatment are carried on continuously without interruption, and that overheating, which produces a cooked taste in milk, is avoided.

The hereinbefore-described apparatus may be advantageously employed for treating milk to facilitate the separation of the cream therefrom.

I claim- 1. In apparatus-for treating milk, cream or other liquid, the combination with a trough or tank, a hollow rotary cylinder supported horizontally in said trough, a heat-supply pipe passing into said cylinder through one of its bearings and provided with a valve, and a thermostat arranged to automatically open or close said valve according to the tem perature of said cylinder, substantially as and for the purposes set forth.

2. In apparatus for treating milk, cream or other liquid, the combination of a trough or tank having a gutter around the top, a hollow rotary cylinder supported horizontally therein and provided with means for automatically controlling its temperature, and a removable hood for covering said trough and cylinder, adapted to be hermetically sealed around the bottom in said gutter, substantially as and for the purposes set forth.

3. In apparatus for treating milk, cream or other liquid, the combination of a semicylindrical trough or tank having an inlet and an outlet at opposite ends, a hollow rotary cylinder supported horizontally in said trough with a narrow space between them, and a removable hood for covering said trough and cylinder, substantially as and for the purposes set forth.

4:. In apparatus for treating milk, cream or other liquid, the combination of a heater consisting of a trough or tank, a hollow rotary cylinder and means, for heating said cylinder; and a holder consisting of a closed jacketed tank or receptacle, provided with a series of perforated baffle-plates and with a pipe passing through said baffle-plates from the upper to the lower part of said tank which has an outlet at or near the top, the outlet of the heater being connected with the holder and arranged to discharge into the upper end of the pipe therein, substantially as and for the purposes set forth.

5. In apparatus for treating milk, cream or other liquid, the combination with means for subjecting it continuously in an unconfined film or thin stratum to a heated .surface, means for automatically regulating the temperature of said surface, and means for holding the heated liquid in a body at a pasteurizing temperature for the requisite time, of a heater for restoring the body or consistency of the liquid after it has been heated, substantially as and for the purposes set forth.

6. In apparatus for treating milk, cream or other liquid, the combination of a heater constructed and arranged to continuously heat the liquid in an unconfined film or thin stratum, means for catching, condensing and conducting off the vapor given off from the heated liquid, a holder connected with the outlet of the heater constructed and arranged to maintain the liquid in a body at a pasteurizing and passing axially through said cylinder, an outer cylinder inclosing a space around the inner cylinder and communicating therewith into the upper part of said space and an outletopening out of the upper part of the inner cylinder, substantially as and for the pur j 55 V bination with a heater of a cooler consisting poses set forth.

8. In apparatus for treating milk the comof a semicylindrical horizontal trough or tank, a hollow rotary cylinder supported horizon tally in said trough with a narrow space beg tween them, and a removable hood for cover- 4 r ing said trough and inclosing the upper part of said cylinder, one end of said trough have:

ing an inlet and the other end an outlet, substantially-as and for the purposes set forth.

In witness whereof I hereto affix my signature in presence of two witnesses.

FREDERICK e. SHORT;

Witnesses:

CHAS. L. Goss, O. L. FITCH.

. ,45 r at the bottom and closed at the top, a rotary. shaft provided with inclined wings or blades] 59 1 at the bottom, there being an inlet-opening i 

